This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!
CHICKEN POT PIE IN A PAN
I adore any and all things chicken pot pie related! It’s just one of my family’s favorite meals so I’m always messing around with different versions. One of my favorites is this Puff Pastry Chicken Pot Pie! With no bottom crust, it is super easy to put together. Made with a homemade sauce mixed with peas, carrots, spices and chicken then topped off with a sheet of puff pastry you have yourself a quick meal! It’s all ready in under an hour. If you want a simple and delicious pot pie that serves up easily, then you need to make this Puff Pastry Chicken Pot Pie recipe.
FREQUENTLY ASKED QUESTIONS:
You could but the hard thing about adding a bottom crust is it can easily turn soggy. I have not tried making this particular recipe with a puff pastry bottom crust so this would be an experiment on your part. Puff pastry shrinks up as it is baked. I think the puff pastry bottom would need to be pre-baked slightly to help avoid it becoming too soggy. Then continue with the recipe as written. If you try it out, please let me know how it turns out for you!
Vegetables and crust. Chicken pie is usually just chicken in gravy with a top and bottom crust. Chicken pot pie is chicken in a cream sauce with added vegetables and a top crust.
An 8×8-inch pan is best for this recipe and it is the perfect size to fit the filling and for the puff pastry to fit over. Anything larger and you will need to stretch out the puff pastry more to fit the dish. Obviously doing this will make your crust thinner as well. I wouldnt use anything larger than a 9×9-inch dish.
The egg wash is what helps the puff pastry or any pie crust to crisp and brown up. It also adds a pretty shine to it as well.
This helps steam escape while this is baking. If you do not cut slits in it the steam cannot escape and can create holes or even have it “explode” where the filling will start coming out the sides and top.
Yes, this can be frozen. Let baked pot pie cool and then place in a freezer container or bag and put in the freezer where it will keep for up to 3 months. You can also freeze chicken pot pie before baking as well. Just make sure to wrap it very well to prevent freezer burn. When cooking from frozen, you’ll need to add on to your regular cooking time.
To store leftovers, place in an airtight container in the refrigerator where it will last up to 3-4 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- all-purpose flour
- chicken broth
- garlic powder
- onion powder
- salt and pepper
- frozen peas and carrots
- puff pastry
- egg and water (for the egg wash)
HOW TO MAKE PUFF PASTRY CHICKEN POT PIE:
Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
Whisk in the flour and cook for 30 seconds, continuing to whisk.
Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
Stir in the peas and carrots and chicken.
Transfer the chicken mixture to an 8 by 8-inch casserole dish.
If necessary, roll out the puff pastry so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.
Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top.
WANT MORE DELICIOUS RECIPES?
Puff Pastry Chicken Pot Pie (+Video)
- 6 tablespoons salted butter
- 1 medium onion chopped
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 15 ounce bag frozen peas and carrots
- 2 cups cooked and shredded chicken
- 1 sheet frozen puff pastry, thawed
- 1 large lightly beaten egg + 1 Tablespoon water
- 1 tablespoon minced fresh parsley for garnish (optional)
- Preheat the oven to 400F degrees. Add the butter to a medium saucepan over medium heat.
- Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
- Whisk in the flour and cook for 30 seconds, continuing to whisk.
- Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
- Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
- Stir in the peas and carrots and chicken.
- Transfer the chicken mixture to an 8×8-inch casserole dish.
- If necessary, roll out the puff pastry (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
- Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.
- Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top (optional) then serve.
- See my notes above for freezing tips.
- Use only frozen vegetables for this.
- Do not forget to cut slits in the top of the puff pastry.
- Don’t skip the egg wash, this gives it its nice golden color.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.